NorthernCurry Chicken With NoodlesI often compare thisdish to tonkotsu ramen because of its rich aromatic broth, noodles andgarnishes. Khao soi is more like a noodle dish than a traditional curry that’seaten over rice. “Khao” is Thai for “rice,” but in this dish it is transformedinto noodles, and “soi” means to “tear into strips.”
Khao Soi Gai
NorthernCurry Chicken With NoodlesI often compare thisdish to tonkotsu ramen because of its rich aromatic broth, noodles andgarnishes. Khao soi is more like a noodle dish than a traditional curry that’seaten over rice. “Khao” is Thai for “rice,” but in this dish it is transformedinto noodles, and “soi” means to “tear into strips.”
Ingredients
- Thai Chicken Stock prepared using 2 lb (907 g) chicken leg quarters
- 2 cups 480 ml canola or other high-temperature cooking oil, for frying
- ¼ lb 113 g fresh flat egg noodles, for frying
- 4 cups 960 ml full-fat coconut milk, with 3 tbsp (45 ml) of the thick cream on top separated out
- 2 tbsp 32 g yellow curry paste
- 2 tbsp 27 g massaman curry paste
- 2 kaffir lime leaves cut into a fine chiffonade
- 1 tbsp 15 ml fish sauce
- 1 tbsp 15 ml tamarind concentrate
- 2 tsp 10 g white sugar
- ½ lb 226 g fresh flat egg noodles, boiled until al dente, rinsed and drained
- ½ cup 80 g Chinese pickled mustard greens, drained and sliced thin, for garnish
- ½ cup 80 g finely diced shallots, for garnish
- 2 scallions sliced on the bias, for garnish
- Cilantro leaves for garnish
Instructions
- Start by making a batch of Thai Chicken Stock according to the recipe here, but using 2 pounds (907 g) of chicken leg quarters instead of the chicken carcass.
- You’ll be using the chicken and 1 cup (240 ml) of the stock for this dish.
- Reserve the rest of the stock for future use.
- While the stock is cooking, make the crispy noodle garnish.
- Heat about 2 cups (480 ml) of oil in a 2-quart (2-L) saucepan until the oil reaches 360°F (180°C).
- Prepare a sheet pan with a wire rack or a large plate with paper towels.
- Loosen the noodles between your fingers and lower them into the oil to fry for about 3 to 4 minutes until golden brown and delicious.
- Drain well on the wire rack and reserve for garnish.
- In a medium saucepan, warm the 3 tablespoons (45 ml) of coconut cream over medium heat and stir in both curry pastes and the lime leaves.
- Stir-fry this mixture for about 1 minute until the pastes start to deepen in color and are thick and fragrant.
- Add the chicken pieces and stir to coat with the paste, about 1 minute.
- Stir in the remaining coconut milk and 1 cup (240 ml) of the Thai Chicken Stock into the saucepan, being careful to scrape the pan and incorporate anything that was clinging to the bottom.
- Increase the heat to high to bring to a boil.
- Allow to boil for about 5 minutes, then reduce the heat to a strong simmer.
- Simmer for about 10 minutes, until the volume of liquid has evaporated by about a quarter and the liquid coats the back of a wooden spoon.
- Add the fish sauce, tamarind concentrate and sugar.
- Taste and adjust any of the seasonings if you’d like.
- To serve, separate the boiled noodles among four bowls, and place a chicken leg in each.
- Ladle about 6 to 8 ounces (180 to 240 ml) of the rich broth over each noodle bowl.
- Garnish with the crispy noodles, mustard greens, shallots, scallions and cilantro.